I think the name of the game until May is “make life as easy as possible.” My killer semester is, well, killer. So I do my “fancier” cooking on the weekends and our weekdays are filled with baked potatoes & salad, frozen leftovers, quesadillas, and tacos. But even my fancy meals these days are relatively quick.
I’ve never made a crustless quiche before. Which is kind of bizarre considering we’re gluten free. But I love my gluten free pie crust so I always thought a crust-less quiche wouldn’t be very good. Well I’m here to say that not only was I totally wrong, quiche without crust is still awesome, but it makes it so dang easy!
Really it’s just a giant omelet in a pie plate.
It was growing dark and I never learned to use my indoor lighting to create any sort of decent photos so I’ve only got the uncut quiche view for you. I think you can see it was pretty looking though 🙂
Oh! quick note: I just happen to have 2 egg whites in my fridge that were needing to be used. I strongly suspect you could swap them out with 1 whole egg with no problem whatsoever.
- 1½ cups fresh or frozen broccoli, chopped
- ½ tablespoon olive oil
- 6 ounces portabello mushrooms, sliced
- 5 large eggs + 2 egg whites
- ¾ cup whole milk
- 1 teaspoon salt
- ¼ teaspoon ground pepper
- ½ teaspoon ground mustard
- 10 ounces frozen spinach, defrosted and squeezed dry
- 1½ cups Italian shredded cheese blend (I used Sargento's 6-cheese blend)
- ½ cup shredded cheddar cheese
- Preheat oven to 375 degrees.
- Cook broccoli via your preferred method just until tender (I did frozen broccoli and boiled it). Set aside to cool.
- Saute mushrooms in olive oil, remove from skillet to cool.
- Lightly grease a 9-inch pie plate. Layer spinach and mushrooms in the pie plate, top with 1 cup Italian-style cheese. Spread broccoli over the cheese then top with the ½ cup cheddar cheese.
- In a mixing bowl whisk together eggs, egg whites, milk, salt, pepper, and ground mustard. Pour into the pie plate. Top with remaining ½ cup cheese.
- Bake 35-45 minutes until quiche is puffed and eggs are set (give it a little jiggle and you'll be able to tell!). Allow to cool for 10 minutes before slicing and serving.